A word about lamb: get the best and freshest quality you can get your hands on, it makes a big difference in tenderness and flavor. This goes for just about any ingredient, actually--but this particularly holds true for lamb, since you don't want any of that game smell from the get-go.
- Fresh rack of lamb, approximately 8 bones, Frenched (trimmed). If frozen, let thaw completely.
- Garlic, 7 cloves
- Rosemary (fresh or dried)
- Olive Oil
- In a mortar and pestle or a garlic grinder, grind the gloves of garlic into a paste. Add a little of the olive oil for moisture, only as needed.
- Chop up the rosemary, and add to the paste.
- To lamb rack, season generously with salt and pepper on both sides. Rub the garlic/rosemary paste onto the rack. Cover loosely with plastic wrap and let marinate for an hour to two hours.
- Take out lamb, and let it come to room temperature (maybe 30 minutes resting time).
- In a large pan, heat up a tablespoon of olive oil until just below smoking point; pan should be very hot. Sear all sides of the lamb briefly, to create a brown crust.
- Set lamb on a broiling rack, and put under broiler at 525 degrees for 10 minutes, for medium-rare. Cook 3 minutes longer at a time for more doneness.
- Take lamb out, let rest for 10 minutes under tent of foil.
- Slice between bones, and serve.
I served the lamb on top of a simple salad of arugula dressed in balsamic vinegar and olive oil. Cooking times might vary depending on the oven, but you can always cook it longer if under-done, but you can't salvage overcooked meat!